Back to Recipes
BluefishEasy
The Best Bluefish Recipe for People Who 'Don't Like Bluefish'
Prep: 15 minCook: 10 minServes: 2-3
Bluefish has a reputation — strong, oily, fishy. And honestly, a poorly handled bluefish deserves that reputation. But a properly bled, iced, and cooked bluefish is one of the most flavorful fish in the ocean. The key is freshness, acidic marinades, and not overcooking the dark meat. This recipe will convert every skeptic at the table.
The moment you catch a bluefish: bleed it immediately (cut the gills and put it on a stringer in the water).
Get it on ice within an hour. The faster it cools, the milder the flavor.
Fillet the fish and remove the dark red bloodline along the center — this is where the strong flavor lives.
Marinate: whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add fillets, coat well.
Let marinate 15-30 minutes at room temp (no longer — acid will cook the thin parts).
Grill or pan-sear over high heat. Skin side down first. Cook 3-4 minutes per side.
Bluefish is thin — it cooks FAST. Don't walk away. Look for opaque, flaky meat.
Serve immediately with the creamy caper-dill sauce on the side.
The two secrets to great bluefish: (1) Bleed and ice it immediately — this removes 80% of the 'fishy' taste. (2) Remove the dark bloodline strip from each fillet. For the sauce: mix 1/2 cup mayo, 2 tbsp capers, 1 tbsp chopped dill, 1 tsp lemon zest, and a pinch of cayenne. Bluefish is also excellent smoked — try cold-smoking for 6 hours if you have the setup.
